Whenever I make Mac & Cheese I don’t like to make a roux with flour first. A lot of people do and that’s fine, but I feel that Mac & Cheese tastes creamier and cheesier when there’s no flour. Basically, this is the easiest recipe and you can add in anything else you like, such as pancetta, bacon, or peas. The burrata cheese makes this sauce especially creamy and decadent.
- 1 package of macaroni pasta cooked in salted water
- 2 tablespoons of butter
- 1 and a half cups cream
- 1 and a half cups of white cheddar cheese, shredded
- 1 ball of burrata, chopped (the burrata will be soft to chop and runny so place it in a dish so you don’t lose the creamy middle)
Parmesan cheese for serving
Boil macaroni in salted water for recommended time. Drain pasta and leave in strainer. In the same pot, melt butter and add the cream. Stir on medium heat until bubbles begin to form. Slowly add in the shredded white cheddar and burrata a bit at a time and stir with a whisk or wooden spoon until melted. Add the pasta and serve with parmesan cheese on top. Enjoy the yummy creamy goodness!